What in the HECK is going on here!?? First, minestrone soup, now fettuccine Alfredo? It’s like I think I’m Italian or something all of a sudden. But I’m not. And I know it. And I know (yes, I know) that I probably screwed this all up and poor Alfredo is rolling in his grave but GUESSWHATIDON’TCARE!!!
Because it’s good. Even yummy. Delicious, I dare say. And it’s not that far from the original dish; I’m just being dramatic. Ya know? Like girls do? That’s right.
I mentioned in the video another way I used to make this — very non-traditional, but really good — and that was with sour cream, butter, and Parmesan. As I recall, it was about equal parts of each, plus some garlic powder. I’m telling you this because it actually is good and I don’t know if you maybe have picky kids or something, but I used to LOVE that when I was a kid and so maybe your kid will, too. Not that I was a picky kid. Good Lord, no. I ate every damn thing in sight.
This makes a fine vegetarian dinner on its own with a salad, but if you wanted to add some steamed broccoli at the end, or toss in some baby spinach leaves just before serving I won’t even bat an eye. Grilled chicken breast or shrimp also goes great with fettuccine Alfredo.Print
- Yield: 4 1x
- 8 ounces fettuccine pasta
- 1 tablespoon salt
- 4 tablespoons (2 ounces) butter
- 1/2 teaspoon minced garlic (about 1 clove)
- 1/2 cup (2 ounces) grated Parmesan cheese
- 1/2 cup heavy cream
- Put on a large pot of water to boil for the fettuccine. Add the salt. When the water boils, add the pasta and set a timer for a minute or two less than the package indicates.
- Meanwhile, melt the butter over medium heat in a large skillet.
- Add the garlic and let it sizzle for just about 20 seconds, until it smells up the whole kitchen in a good way. Turn off the heat if you need to wait for the pasta.
- When the pasta is done (you want it just a tiny bit less done than al dente because it will continue to cook a few minutes in the sauce) drain it quickly — DO NOT rinse — and toss it back into the pot. Don’t shake it dry or anything; leave it a little wet.
- Add the pasta to the butter and garlic and toss.
- Add in the cream and Parmesan and stir it around to coat. Tongs work well for this job.
- Let the pasta simmer a few minutes until the cream has thickened and the noodles are well-coated.
- Serve with black pepper, red pepper, more cheese, and/or fresh parsley.
Chicken stock can be used instead of heavy cream for a lighter dish with less fat and calories.
I like the addition of the parsley. Gives it a nice, fresh taste. Using a little grated nutmeg instead at the end would give it a warmer taste. <> I think I’d prefer the parsley, like you made it.
I don’t know why I never thought of adding nutmeg. I usually add it to all creamy things. It does seem like it would be even nicer with nutmeg in the cold months, a “warmer” taste as you said.
That’s it. I’m throwing away the stuff I just bought at the store and am making this instead. Loves me some alfredo, especially when the pasta is fresh. Also, I like the way you taunted a breakfast cereal on your Facebook post.
Yay!!! I hope you LOVE it! And, mmm, yes, fresh pasta. Mmm…
thanks for adding the ziplist link, I was the one that asked a few weeks ago. its makes the best BLOG even better
You’re welcome! Thanks for telling me about it. It’s a really cool plug-in. 🙂
I love pasta, fettuccine alfredo my favorite. Very very good.
Hope you like this version, Patricia!
This is fantastic, try adding some Oregano (just a little bit) to catalyze the flavor of the Black pepper..:)
Love your stuff! Not trying to be a Debbie Downer, but you probably shouldn’t feed your dog anything with garlic in it #JustSayin’
Thank you! Good information there.
A really cool thing you should try if you never have is making your own pesto and freezing it – what I do is actually just do basil, garlic and olive oil (without the pine nuts/cheese) and its awesome to add to pasta or add to tomato sauces 🙂 Just fill up your food processor with basil (I remove the thick stems) and some garlic cloves (I used about 2-3) and chop it all together with some olive oil – you want it chunky, not like puree…..you can add a squeeze of lemon juice to keep it fresh. Once all chopped pour into ice cube trays and freeze and then pop em out when frozen into a ziplock bag for easy storage and portion sizes!
I love making pesto, Luana! I make a Mexi-pesto sometimes, too, with cilantro and jalapeño added which goes really well on chicken. Thanks for the tip on freezing it!
Those proportions are exactly the way my Italian ex-mother-in-law used to make it!
Yay! I passed the test! Thanks, Diane.
Also, I’m a big believer in adding the pasta to the sauce in the pan, to really get it all, uh sauced, so to speak. Adding it to the top of cooked pasta is lame-o!
I learned to do that from my Italian ex-boyfriend! Proving again that exes are usually good for something.
How do I make the sauce thicker? Thanks.
Hey Scott! You can add a teaspoon of flour to the butter/garlic and make a quick roux that way. Add the cream and stir and you should have a very thick sauce in just a few seconds! Then add the pasta and cheese and stir some more. Enjoy!
I really love all your videos ! You don’t really eat Fettucine Alfredo here in Italy but I was curious and I tried this recipe tonight for dinner..It was soooo yummy !!!
Thank you very much,
lots of greetings from Rome
Thank you Julia! I’m glad you liked it. I think the dish was invented by an Italian immigrant to New York. That’s what I’ve heard, anyway. 🙂 Abbracci!
Can you show us how to make fresh pasta? That would be even more epic!
Well, I’ve never tried making anything but egg noodles, though those did turn out delicious! It must be time to try my hand at homemade fettuccine, Patrick. 🙂
Hey hilah! I’m from India and heavy cream, sour cream and double cream is VERY difficult to find here, I dont think you get them here at all.. :/
I was wondering if there was any substitute to heavy cream considering the fact that you get cream, milk, yoghurt& butter here?
I would try with regular cream and add a tablespoon or two of yogurt as well, to thicken it up. You could always add more butter, too, but yogurt would be a little lighter.
Great! Thanks! 😀
Im pretty sure you’ve heard this a million times before but you look just like Lisa Kudrow! :O .. Or maybe it’s just that she looks like you.. 😛
Frist off I absolutely love your videos you are what I always needed. I started watching your videos instead of Tv. I am not sure what Is wrong with me I use to hate cooking and I feel like I can make anything now. I was just wondering if there is a way to make the sauce More or creamier say if you added meat which is what I did feel like theres not enough sauce but it is still awesome! So far I tried the flan, Chili Relleno, and Fettuccine Alfredo and tonight I am attempting the Carrot cake can’t wait
You are super Amazing don’t let anyone stop you!
Hi Sonya! You could totally double the sauce if you were going to add meat or vegetables. In fact, that’s a great idea to make sure everything has sauce on it. Thanks for pointing that out! 🙂 Hugs!
Made this tonight, it was amazing. Im Italian and I always thought this was a complicated white sauce dish, it was so simple and delicious. Thanks for sharing and I love your videos, hope all is well with you and I’m sorry to hear about your emotional/physical troubles.
P.s. you look a lot like Lisa Kudrow 🙂
So happy to hear you liked the recipe, Johnathan! Thanks for writing and I’m happy to say I’ll be back with more videos Feb 22.
Yummy can u show us homemade dinner rolls